This cookie has it all. The perfect balance of salty and sweet. If you enjoy the texture of a traditional oatmeal cookie, these Salted Oatmeal Chocolate Chunk Cookies have that covered. You’ll find huge chunks of dark chocolate, sweet chewy raisins, lots of quality vanilla with a topping of flaky salt.
These beauties were inspired by Ina Garten’s recipe for Salty Oatmeal Chocolate Chunk Cookies found in her book titled, Make It Ahead. I did my usual tweaking here and there, but as usual, full credit must be given to the Barefoot Contessa.
In the original version of this recipe, dried cranberries are used. Since my family really enjoys the sweetness of raisins, I make that substitution often. But I must tell you …when you make these guys with those dried cranberries, the tartness of the cranberries adds a wonderful contrast to the sweetness of the cookies.
The first step is to cream the butter along with the sugars until the mixture is light and fluffy. Then the vanilla and eggs are added. You can use a stand mixer fitted with the paddle attachment or your hand held mixer will work as well.
In a separate medium-sized bowl, you’ll whisk the flour together with the baking soda and salt before adding it to the batter.
Need to make gluten-free cookies?
This is where you’ll make the switch using gluten-free flour. Either Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or their Gluten-Free All-Purpose Baking Flour works well here. Also be sure that your oats and chocolate are Certified Gluten-Free. A good choice for your oats would be Bob’s Red Mill Organic Old-Fashioned Rolled Oats. Both the traditional and quick-cooking are gluten-free.
For the chocolate, I’m a fan of Ghirardelli. They guarantee that their cacao baking bars, squares and chips are made without gluten-containing ingredients.
Once the flour mixture is blended into the batter with your electric mixer, add the oats. At this point, I like to mix by hand with a rubber spatula or a large wooden spoon so that the texture of the oats isn’t dramatically affected.
If you haven’t yet chopped your chocolate, now’s the time. If you’re on a tight schedule or your supplies are limited, you can use chocolate chips here. But I do highly recommend chopping your chocolate into irregular sized chunks by hand. Using that key ingredient and method is what takes these cookies to that bakery quality level.
When the chocolate chunks and raisins are well mixed in with the batter, it’s time to prepare your cookies for the oven. For each cookie, you’ll use about a tablespoon-and-a-half of the batter. You can use two spoons by maneuvering them to form a fairly round ball of batter. Or, better yet, use a small ice cream scoop. It’s amazing how easy the whole process can be.
Once the balls of batter are placed on the prepared pan, lightly sprinkle some flaky sea salt over them.
You’re about to experience the deliciousness of your very own homemade Salted Oatmeal Chocolate Chunk Cookies.
Helpful hints…
- Make a gluten-free version by swapping out the flour. Also be sure to use certified gluten-free oats and chocolate.
- If you prefer cookies that are thin and crispy, gently flatten the balls of batter to your desired thinness before sprinkling with the flaky salt.
- If you prefer cookies that are more chewy on the inside, chill the balls of dough for 30 minutes before baking.
- To make ahead, scoop balls of dough, place them in sealed containers and refrigerate for up to one week. Or freeze for up to three months.
- Bittersweet chocolate can be replaced with semisweet chocolate or milk chocolate. Or any combination of the three can be used.
- Traditional rolled oats or quick-cooking rolled oats can be used interchangeably with no noticeable difference in the final texture.
- Instead of raisins, use the equivalent of dried cranberries. Or a combination of the two.
- Omit the topping of salt for those with sodium-intake issues.
Whatever version of these Salted Oatmeal Chocolate Chunk Cookies you make, your family is certain to be grateful.
salted oatmeal chocolate chunk cookies
Inspired by Ina Garten's recipe found in Barefoot Contessa: Make It Ahead
Upgraded all-time favorite with saltiness & sweetness; chewiness & crunchiness.
Ingredients
- 1/2 pound unsalted butter, at room temperature (2 sticks)
- 3/4 cup dark brown sugar, lightly packed
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1 3/4 cups all-purpose flour (or gluten-free flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups old-fashioned rolled oats (or quick-cooking rolled oats)
- 12 ounces bittersweet chocolate, chopped in chunks
- 3/4 cup raisins (or dried cranberries)
- flaky sea salt, for finishing
Instructions
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Preheat the oven to 375°F. Line several large sheet pans with parchment paper.
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In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again. (Alternatively, a hand-held mixer can be used)
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Meanwhile, sift the flour, baking soda, and salt into a medium bowl. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Be cautious not to overbeat it.
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Add the oats and with a rubber spatula or wooden spoon, stir well to fully incorporate. Then add the chocolate chunks along with the raisins. Continue stirring until the dough is well mixed.
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With a 1½-tablespoon ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with flaky sea salt. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.
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Baked cookies can be stored in airtight container, then reheated for 5 minutes at 350°F.
Recipe Notes
Gluten-Free: Make a gluten-free version by swapping out the flour. Also, be sure to use certified gluten-free oats and chocolate.
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